The official handbook for the National Training School for Cookery

2. We put a quarter of a pound of suet on a board, cut away the skin and chop it up very finely with a sharp knife. 3. We put half a pound of flour into a basin, add the chopped suet, and rub it well into the flour with our fingers. N.B. — We must be careful not to leave any lumps. 4. We take some ginger and a grater, and grate two large teaspoonfuls of sugar. 5. We now add the grated ginger and half a pound of moist sugar to the basin, and mix all well together. 6. We take a small basin (about 1 pint) butter it well inside, and turn the dry mixture into the basin. 7. We take a pudding cloth, wring it out in hot water, and then in cold, and sprinkle some flour over it. 8. We place the floured cloth over the basin, and tie it on with string just below the rim, we tie the ends of the cloth together. 9. When the water in the saucepan is quite boiling, we put in the pudding, and let it boil, for at least six hours. 10. For serving we take out the basin, take off the cloth, and turn the pudding carefully out on to a hot dish. N.B. — If liked, melted butter sauce (see " Sauces," Lesson No. 7) may be served with the pudding. 346 National Training School for Cookery. Lesson No. 33. BREAD-AND-BUTTER PUDDING. Average cost of " Bread-aud- Butter Pudding" (in one-pint dish). d. 6 thin slices of bread and butter 4 J oz. of clarified dripping \ 1 oz. of currants L Gj Nutmeg, and 1 tablespoonful of moist sugar J 2 eggs 2 1 pint of milk 2§ IT Time reqtiired, abotit one hour. Now we will show you how to make Bread-and-Butter Pudding. 1. We butter, and cut six thin slices of bread. 2. We grease the inside of a pint pie disk, with half an ounce of clarified dripping. 3. We take one ounce of currants, wash them well, dry them in a clean cloth, and pick them over. 4. We lay the slices of bread and butter in the pie dish, and sprinkle the currants between each slice of bread and butter. N.B. — One ounce of candied peel, chopped up fine, might be sprinkled in as well, if liked. 5. We break two eggs into a cup, and beat them up well, we add to them a tablespoonful of moist sugar and a pint of milk, and stir them well together. 6. We pour this custard over the bread and butter in the pie dish, take a grater and a nutmeg, and grate about half a teaspoonful of nutmeg over the top ; and then let the pudding soak, for half an hour before baking. 7. After that time we put the pudding into a moderate oven (the thermometer at the oven door should mark 2200 Fahrenheit), to bake for about half an hour. 8. The pudding can be served in the dish, or turned out on to a hot flat dish, and then sprinkled with half a teaspoonful of castor sugar. Lessons on Puddings. — Apple Amber Pudding. 347 Lesson No. 34. APPLE AMBER PUDDING. Average cost of an "Apple Amber Pttdding" (in about a pint mould.) s. d. 6 oz. of bread crumbs c if 2 oz. of flour o o\ 4 oz. of suet o 2? 1 lb. of apples o 3 2 oz. of castor sugar | 1 lemon / o if Nutmeg ) 3 eggs o 3 t oz. of butter o oV 1 oV Time required, about two hours and a half. Now we will show you how to make an Apple Amber Pudding. 1. We put a large saucepan of warm water on the fire to boil.